Homemade Dairy-Free Cream Cheese with a Mild Nutty Flavor
ingredients:
- 1 cup raw sunflower seeds, soaked in hot water for at least 2 hours | 140 grams
- ¼ cup fresh lemon juice | 60 milliliters
- 2 tablespoons olive oil | 30 milliliters
- 1 teaspoon sea salt | 5 milliliters
- ½ teaspoon garlic powder | 2.5 milliliters
- ¼ - ½ cup water, as needed
directions:
1. Drain and rinse the soaked sunflower seeds.
2. In a high-speed blender, combine the soaked sunflower seeds, lemon juice, olive oil, salt, and garlic powder.
3. Blend until the mixture is as smooth as possible, adding water one tablespoon at a time as needed to achieve a creamy consistency. Stop and scrape down the sides of the blender a few times.
4. Blend until completely smooth and creamy.
5. Transfer the vegan cream cheese to a bowl or airtight container.
6. Refrigerate for at least 30 minutes to allow it to firm up slightly. Store in the refrigerator for up to a week.
Recipe Information: Preparation Time: 2 hours 10 minutes (includes soaking) | Cooking Time: 0 minutes | Total Time: 2 hours 10 minutes | Calories per Serving: Approximately 100 | Number of Servings: 8 (per 2 tablespoons)
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